Description
A rich and savory chicken poblano soup that warms the soul with every spoonful, featuring bold flavors and a creamy finish.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 lb diced chicken or hearty beans for a vegetarian option
- 6 cups chicken or vegetable broth
- 1 cup cream or coconut milk for dairy-free
- 2 cups diced potatoes or cooked pasta
- 1 bay leaf
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh herbs: parsley or thyme for garnish
Instructions
- Heat olive oil over medium heat.
- Sauté onion until translucent, about 4–5 minutes.
- Add garlic, carrots, and celery; cook until softened.
- Add meat or beans and brown for a few minutes.
- Stir in smoked paprika and bay leaf; let the spices toast slightly.
- Pour in broth, bring to a boil, then reduce to a simmer.
- Simmer until the vegetables soften and the meat cooks through.
- Add cream or coconut milk for richness.
- Stir in potatoes or pasta for added heartiness.
- Finish with fresh herbs, salt, and pepper before serving.
Notes
For a bold twist, add a handful of shredded cheese or a squeeze of lemon before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg